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Best Loaded Baked Potato Soup with Bacon Recipe

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A quick and creamy loaded baked potato soup with crispy bacon, sharp cheddar, and sour cream that comes together in under 40 minutes. Perfect for busy weeknights when you need comforting, hearty soup fast.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 pounds russet potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 green onions, sliced
  • Extra crispy bacon crumbles (for topping)

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven. Turn heat to medium and cook for 6-8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the bacon fat and cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Add butter to the pot and let it melt. Sprinkle flour over the onions and butter, stirring constantly for 1-2 minutes until the mixture is a light golden color.
  4. Add the liquid: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk and heavy cream, stirring until combined.
  5. Cook the potatoes: Add diced potatoes, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Stir, bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15-18 minutes until potatoes are fork-tender.
  6. Mash to desired consistency: Use a potato masher for a chunky texture (5-6 mashes) or an immersion blender for a smooth soup. Be careful of hot splashes.
  7. Add cheese and sour cream: Turn heat to low. Add shredded cheddar cheese and sour cream, stirring gently until fully melted and incorporated. Do not boil. Taste and adjust seasoning.
  8. Serve and garnish: Ladle soup into bowls. Top with crumbled bacon, green onions, and extra shredded cheese if desired. Serve immediately.

Notes

Do not skip the roux—it gives the soup its velvety texture. Cut potatoes evenly (½-inch cubes) for uniform cooking. Shred your own cheese for smoother melting. Add dairy on low heat to prevent curdling. Soup tastes even better the next day; add a splash of milk when reheating.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, quick potato soup, creamy potato soup, weeknight dinner, comfort food

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